Cut
each asparagus spear in half crosswise. Place 2 wonton skins on a work
surface, keeping remaining skins covered with a damp cloth to prevent
drying out. Lightly spread 1 skin with a tiny bit of hoisin. Place
second skin on top. Place 1 piece of asparagus diagonally across one
corner of stacked skins. Brush edges of skin with water. Roll
asparagus, allowing one end to protrude. Repeat with remaining wonton
skins, hoisin and asparagus.

In a large wok, heat oil to 375°F
or until a small bread cube dropped in oil sizzles and turns golden.
Add wraps in batches and fry until golden, about 2 minutes. Using a
wire mesh skimmer, remove to paper towels to drain. Serve hot.